Process for preparing condiment-containing fatty particulates

ABSTRACT

An improvement in a process for preparing a condiment-containing fatty particulate comprises contacting condiment in a zone with preformed fatty matrix particles. The temperature during the contacting operation is sufficiently low and the contact is conducted for a time sufficient for making discrete composite particles of the matrix particles and the condiment without substantial uncontrolled agglomeration of either the matrix or resulting composite particles. The exterior of the fatty matrix particle during the contacting operation, usually a physically blending, advantageously is softened or slightly plasticized. The fatty matrix particle can act to substantially enrobe or to sorb the condiment. The resulting discrete particles can be substantially simultaneously formed or post-formed into agglomerates of predetermined size or size range by uniting a plurality of the discrete composite particles. Both the discrete composite particles and their agglomerates are useful in the production of foodstuffs such as cakes, doughnuts, rolls, bread, coffee cake, frosting mixes, whipped toppings, and the like.

United States Patent Cermak Mar. 7, 1972 [54] PROCESS FOR PREPARINGCONDIMENT-CONTAINING FATTY PARTICULATES [72] Inventor: Robert E. Cermak,Chicago, 111.

[73] Assignee: SCM Corporation, Cleveland, Ohio [22] Filed: Feb. 6, 1969[21] Appl. No.: 797,236

[52] US. Cl. ..99/140 R, 99/1 18 P [51] Int. Cl. ..A23l H26 [58]FieldofSearch ..99/140, 123, 1181, 143, 118

[56] References Cited UNITED STATES PATENTS 2,278,466 4/1942 Musher..99/123 X 2,785,983 3/1957 McMath ..99/ 140 3,476,572 11/1969 Dros eta1. ..99/ 143 3,261,692 7/1966 Chang et a1. 99/143 X 3,389,000 6/1968 Furta et a1. ..99/ 143 X Primary ExaminerMorris O. Wolk AssistantExaminer-Warren Bovee Attorney-Merion H. Douthitt, Harold M. Baum andHoward G. Bruss, Jr.

[57] ABSTRACT An improvement in a process for preparing acondiment-containing fatty particulate comprises contacting condiment ina zone with preformed fatty matrix particles. The temperature during thecontacting operation is sufficiently low and the contact is conductedfor a time sufficient for making discrete composite particles of thematrix particles and the condiment without substantialuncontrolled-agglomeration of either the matrix or resulting compositeparticles. The exterior of the fatty matrix particle during thecontacting operation, usually a physically blending, advantageously issoftened or slightly plasticized. The fatty matrix particle can act tosubstantially enrobe or to sorb the condiment. The resulting discreteparticles can be substantially simultaneously formed or postformed intoagglomerates of predetermined size or size range by uniting a pluralityof the discrete composite particles. Both the discrete compositeparticles and their agglomerates are useful in the production offoodstuffs such as cakes, doughnuts, rolls, bread, coffee cake, frostingmixes, whipped toppings, and the like.

7 Claims, No Drawings PROCESS FOR PREPARING CONDlMENT-CONTAINING FATTYPARTICULATES Heretofore, the processes for producing a fatty productcontaining condiment have been of several types. One processcontemplates dispersing the condiment, e.g., pepper, cinnamon, flavoringoils, etc., in molten fat and spray chilling the resultant dispersion. Asubstantially homogeneous beaded product is obtained. Another processcontemplates solidifying a dispersion of condiment in molten fattysubstance, then grinding or chipping the substantially homogeneoussolidified material for forming flavored chips or granules. Stillanother way is to emulsify the fat or fatty material in a blend withother materials, then spray dry the emulsion to generate the particleswhereby the cross section is generally substantially nonhomogeneous.

Advantages of this invention over prior practice include: the ability tosubstantially completely enrobe or sorb the condiment material whennecessary or desirable without exposure of the condiment to the oftenundesirably high temperatures of molten fatty core substances, forexample avoidance of temperatures as high as l30 F. or higher wherebycertain condiments or fatty substances can be damaged; processflexibility for producing small customized runs of a variety of productswith low expense to change from product to product; and a modestequipment investment for producing such products.

When the condiment is substantially fully enrobed by, or sorbed into,the fatty matrix particle, there results a measure of protection of thecondiment against deterioration caused by exposure to the atmosphere,protection for intermediate actions in foodstuff against possibleinhibiting action of the condiment (e.g., yeast inhibition by cinnamonor like spices), and a controlled release of the condiment into thefoodstuff with which it is compounded when the matrix particle meltsduring the foodstuff processing.

Broadly, one aspect of the invention is an improvement in a process forproducing fatty particles containing condiment. Another aspect is adiscrete particulate product resulting from such improved process. Stillanother way is a process for inducing agglomeration of suchparticulates, and yet another is the resulting agglomerate produced bysuch process.

The improvement in process comprises contacting condiment in a zone withpreformed fatty matrix particles at a temperature and for a timesufficient for making discrete composite particles of said matrixparticles and said condiment with a substantially continuous fattymatrix phase at the surface of said composite particle withoutsubstantial uncontrolled agglomeration of either the matrix particles orthe discrete particles, the temperature of the matrix particles andcomposite particles in the zone being their bulk temperature and thistemperature being not substantially above the Wiley Melting Point of thematrix particles, the holding time in the sorbing zone being an averageholding time and being at least about a second. The resulting discreteparticles can be formed simultaneously or postformed into agglomeratesof predetermined size or size rangeby uniting a plurality of thecomposite particles. Both the discrete composite particles and theiragglomerates can be used in the production of foodstuffs such as cakes,doughnuts, rolls, bread, coffeecake, frosting mixes, whipped toppings,and the like.

The condiment, for purposes of this invention, can be a liquid, vapor,or solid phase seasoning ingredient suitable for producing or enhancinga flavor and/or color in edible products. It includes single or mixedpungent or spicy solids, flavoring oils, essences, oleoresins, extractsand other zesty flavorings, for example oleoresin of ginger, oils orextracts or solid forms of sage, pimenta, coriander, parsley, caraway,nutmeg, cardamon, cloves, celery, etc.

The condiment, for purposes of this invention, also can include orconsist of: edible titanium dioxide in'permissible amounts, especiallythat treated with edible fatty acid, fatty alcohol, or the like,according to the precepts of copending, commonly assigned US. Pat.applications having Ser. Nos. 723,900, 723,902, 723,90l 723,92 l and723,920, all filed on Apr. 24, I968; monosodium glutamate; foodemulsifiers or blends thereof such as mixtures of partial glycerides ofedible fatty acids, distilled monoglycerides of edible fatty acids,lecithin, hydroxylated lecithin, glycol esters of edible fatty acidssuch as propylene glycol monostearate, polyglycerol esters of fattyacids, fatty acyl lactylic acids and their salts, such as calciumstearyl lactylic acid, fatty acid esters of fumaric or citric acid,sorbitol or sorbitan esters of fatty acids, optionally oxyethylated,etc.; edible fatty acids such as stearic, palmitic or behenic; ediblefatty alcohols such as stearyl or cetyl; edible triglyceride fats suchas tristearic, tripalmitic, palmitodistearin, hydrocottonseed,hydrosoybean, tallow, and the like; provided, however, that thecomposition of such food emulsifier, fat, fatty acid, or fatty alcoholis different from that of the fatty matrix particle for generating anonhomogeneous (in cross section) resulting particle; edible gums,stabilizers, etc., such as gelatin, soy protein, sodium carboxymethylcellulose, edible crystalline cellulose, hydroxy-propyl cellulose,cornstarch, wheat flour and the like; and mixtures of the same in solidphase, liquid phase, pastry mixture, or dissolved or suspended in aliquid (which can be fugitive at room temperature or substantiallyresidual).

The condiment or condiment mixture can be appended to the matrixparticle (as a core) to yield a nonhomogeneous resulting particle havinga desired surface effect or combination of effects for culinary,organoleptic, or esthetic purposes such as baking, thickening, coloring,flavoring, aromatizing, and/or dispersing in a foodstuff. In otheroperations, the condiment or condiment mixture is enrobed by the matrixmaterial. Where the condiment is a solid on or near the surface, itsconcentration is a discontinuous phase interspersed in a fatty phase.Where, however, the condiment is a fatty material such an an emulsifier,it can form, in some cases, a substantially continuous phase about thematrix.

By a fatty matrix particle is meant an ostensibly solid (nonsticky toand not readily deformed by touch at room temperature of F.) smallparticle of fatty material such as one of a triglyceride fat, fattyacid, fatty emulsifier or surface active agent, fatty alcohol, wax suchas beeswax or paraffin, or a mixture of same, suitably of edible qualityfor culinary or cosmetic purposes and capable of being preformed intosmall matrix particles which remain substantially discrete from eachother and readily pourable at room temperature (75 F.) from aconventional I00 ml. beaker which has been loosely filled at suchtemperature with the matrix particles in uncompressed bulk condition.

The fatty matrix particle can be preformed into the shape of a bead,flake, a chip, a cut or multifaceted form, a granule, and irregularsolid particle, or the like. It can be colored and/or flavored orotherwise compounded conventionally, substantially homogeneously, ifdesired or necessary. Fundamentally, the composition of the matrixparticle should be of a composition distinguishable from the condimentcomposition applied to it, enrobed by it, or sorbed into it.

Materials which can be included as a fraction (ordinarily a minorfraction) of the fatty matrix particle include emulsifying materialssuch as those shown hereinabove, fungistats, bacteriastats, siliconeoil, tints, dyes, colorants, flavorants, odorants, and antioxidants.When incorporating such materials into the matrix particle, they aregenerally proportioned in useful ratios for their end purposes. Thus,for example, one can use in a typical formulation 0.] to 30 percent (byweight of the matrix particle) of conventional emulsifiers andstabilizers; colorants are useful in about the same proportion to yieldthe desired color in the resulting particle or in the end product towhich it is to be added.

For broad utility, the matrix particle advantageously is a fat. The fatcan be any neutral edible triglyceride or mixture of triglycerides suchas one having a Wiley Melting Point below about 200 F., preferably belowabout 165 F., and generally at least about l00 F., preferably at leastabout F. A fatty core particle such as fat in straight or compoundedform should have a melting point sufficiently high so thatconventionally made beads thereof (from a spray chilling operation andpassing a sieve from about 30 mesh and retained on a 60 mesh U.S.standard sieve) will be substantially resistant to uncontrolledagglomeration (not over 25 percent ofits weight agglomerated intomultiparticle aggregates) when standing at 85 F. in unpacked, looselyloaded condition in a conventional 100 ml. beaker. This can be termed afatty matrix particle of minimum hardness for our purposes.

Vegetable fats (including nut fats) and animal fats or mixed vegetableand animal fats, generally hydrogenated and often rearranged, aresuitable for making the matrix particle. Typical vegetable oils whichcan be hydrogenated for this purpose are cottonseed, corn, peanut,soybean, palm kernel, babassu, olive, and safflower; various usefulanimal fats include hydrogenated and unhydrogenated fats or fatfractions derived from hogs, cattle, and sheep including lard,oleostock, oleo-stearin, and tallow. Among the most desirable fats hereare the socalled confectioners hard butters because of their desirablemouthing characteristics.

By a hard butter" is meant a broad class of tri-glycerides havingphysical properties and performance properties permitting their use inConfectioners coatings as a replacement for cocoa butter. Suitable hardbutters should have a Wiley Melting Point between about 90 F. and aboutl F., and should diminish fairly sharply in their ratio of solid toliquid fraction at a temperature of about 75 F. or higher, preferably atabout mouth temperature. An example of especially useful hard butter isone derived from hydrogenated palm kernel'oil.

Fats or fat-containing mixtures used as a matrix material should besubstantially hard. We have found that quite desirable fats have a high(at least about 50 percent) total solids content at room temperature (75F.) Fats which are unduly plastic at this temperature can formuncontrolled and, therefore, undesirable agglomerates on blending or instorage. A preferred fatty matrix particle has a Solid Fat Index of75-82 percent total solids at 80 F., 70-76 percent total solids at 92F., and 58-64 percent total solids at 100 F.-Such fat in conventionallybeaded condition is not unduly plastic at room temperature and fuse orotherwise form a substantial fraction of uncontrolled and undesirableagglomerates. The Solid Fat lndex is the test as described in theOfficial and Tentative Methods of the American Oil Chemists Societycoded CD lO57, corrected in 1961.-

To resist rancidity of the resulting condiment-containing particulate,we prefer to use a fat (and any added plasticizing oil which remains asa residue on or in the fatty matrix) having an AOM stability of at least100 hours. AOM stability stands for the active oxygen method describedin the Official and Tentative Methods of the American Oil ChemistsSociety, CD 1257, revised 1959. The matrix particle and/or plasticizingoil can, of course, have antioxidants (BHT, BHA, etc.) butylatedhydroxytoluene and butylated hydroxyanisole included in it in amountsfor assisting to resist rancidity.

It is often desirable to select fatty matrix particles by their WileyMelting Points, especially when the product is to be used in producingbaked goods. Advantageously the fatty substance of the matrix has aWiley Melting Point of at least about 100 F. and preferably of at leastabout 120 F. to 130 F.

By judicious selection of such melting point, the tempera ture forrelease of the condiment in or on the baked goods can be regulated. Forexample a condiment having fungistatic or fungicidal action is sorbedinto or enrobed by a fatty matrix having a high melting point; it can bemade to delay its' release from the matrix during a dough-processingcycle until after useful action of yeast for proofing or the like hastaken place, typically at a temperature lower than such melting point.

The weight ratio of condiment to fatty matrix can be regulated withinreasonably broad limits to produce the culinary, aesthetic, organolepticand/or handling effect or property desired in the final product. Ininstances where relatively little fatty matrix is necessary ordesirablein the finished particulate, one can use as much as about 65 to75 percent condiment by weight of such resulting product. At the otherend of the scale the portion of condiment can be 5 percent by weight orsubstantially less. The amount of condiment incorporated is dependent toa large extent on the strength of the condiment for its desired effect.A mild one has little organoleptic effect when used at a proportion ofsubstantially less than about 5 percent by weight of the resultingproduct. A potent one such as one containing oil of capsicum can beuseful in proportions even as low as a fraction of l percent, e.g., 0.0]percent.

The matrix particle surface often is desirably plasticized for use inthis process. Suitably this can be done by adding an edible oil orsolvent to the solids in process, such oil or solvent being liquid atroom temperature, residual and edible or substantially fugitive orstanding in the open at room temperature for 10 days or less, and fatsoluble. A typically useful plasticizing oil is a fat of vegetable oranimal origin, optionally partially hydrogenated, and derived suitablyfrom oils such as soybean, peanut, corn, sesame, olive, cottonseed,coconut, palm kernel, safflower, or a mixture of same. Preferred oils ofhigh stability (oxidation resistance) are partially hydrogenated andrearranged, then recovered as a selected fraction by solventfractionation of the resulting mixture. Other plasticizing ingredientsinclude similarly liquid phase fatty emulsifiers or solutions of same aspartial glycerides, polyglycerol esters, etc., and various. oily ediblemixtures or even substantially fugitive (on standing or mild heating)such as lower molecular weight, normally liquid phase ketones,aldehydes, esters, alcohols, or the like. These rarely need to be addedto the operation in a proportion greater than about 10 percent by weightof the fatty core particles and generally are used at about 0.05 to 2percent.

In practicing the invention, the matrix particle is preformed prior toits blending with the condiment or condiment mixture. Preferably forefficiency and'economy, the preforming operation is accomplished byspray chilling the molten fatty substance or mixture to form a bead.Other useful preforming methods include for example: extruding through awarm die and cutting off the extruded sections into small pieces, thencooling; comminuting by grinding or chipping a solid, optionally thenclassifying the resulting comminuted material; flaking from a chilledroll; and forming a ribbon by a chilled roll and slicing the ribbon intoflakes. A beaded matrix is substantially spherical. However, the shapeis not critical and the matrix particle can be in theform of a diamond,hexagon, an

irregular chip or granule, a square, etcf, any or all with full or opencenters. Generally, the advantageous size of the beaded matrix particleis such that it will pass a 5 mesh and be retained on an mesh (U.S.standard) sieve, and preferably the effective size range is betweenabout 30 and about 60 mesh. Flakes or granules ordinarily are no largerthan about three-eighth inch in their largest dimension, but can be madelarger or smaller if necessary or desirable.

Generally and preferably we 'form the condiment-containing particulateby intimately contacting the condiment with the preformed fatty matrixparticles at a temperature below the Wiley Melting Point of such matrixparticles for efficiency and economy. If a plurality of matrix particlesof different Wiley Melting Points are used, then the lowest of suchmelting points isthe limiting one on the preferred contacting operation.A solid phase condiment, when in extremely finely divided form (allpassing a 150 mesh U.S. standard sieve, typically with at least aboutpercent by weight being retained on the 325 mesh screen), yields adiscrete composite particle with the condiment sorbed into or onto thematrix particle. We can also use a coarse particulate product (between16 and 20 mesh, U.S. standard sieve), and when intimately contacted withsmaller plasticized matrix particles, yields a discrete compositeparticle with the fat enrobed about the condiment.

The matrix particle and condiment mixture can be efficiently contactedby blending in conventional blending equipment. Equipment suitable forblending liquid phase or solid phase condiment with the matrix particleincludes: ribbon blenders or mixers, tumbling barrels, double conemixers, mushroom mixers, and pan mixers. For efficiency and economy ofoperation and cleaning, we prefer to use a double-motion paddle mixer(bakers type). Vapor phase or entrained liquid phase droplets or fog ofcondiment can be blended with the matrix particles by fluidized ormoving bed techniques, for example where the matrix particles make upthe bed and the condiment is carried upwardly therethrough in anoncondensible gas stream such as air or nitrogemwhich can berecirculated, Blending times of at least a second, advantageously atleast a minute, and preferably 5-15 minutes, are used to promoteefficient union of the feeds and obtention of the desired particles.

A typical contacting or blending operation is done at about roomtemperature for efficiency and economy. However, the contactingoperation can be conducted at substantially lower temperatures or evenat somewhat higher temperatures for a limited time where necessary ordesirable so long as formation of discrete composite particles occurswithout substantial uncontrolled agglomeration (about a maximum of 25percent of the mass by weight) of the matrix particles or resultingparticles one to another. Agglomeration is suppressed by contacting thematrix particles and condiment particles in a sorption zone at a bulktemperature not exceeding the Wiley Melting Point of the matrixparticles and an average holding time of at least about a second. Thebulk temperature is measured by grabbing at random a sample from thecontacting zone and measuring its highest temperature with an ordinaryglass laboratory thermometer. 1f the contacting operation is batch, theaverage holding time will be the mixing time; If the operation iscontinuous, it is the quotient of the bulk volume of particles in thecontacting zone divided by the volumetric feed rate of the matrixparticles and other solid feed particles.

We can also produce in such sorption zone controlled agglomeration ofthe small particles of resulting composite product. Agglomerates arequite, desirable for some uses. Thus, by careful and judicious elevationof the temperature coupled with the intensive mixing, controlledagglomeration yielding agglomerates of a predetermined size or sizerange can be done. The mixture, then, can be classified as to size andthe undersized returned to the agglomerating operation. However becauseof the delicacy of control and frequently structural weakness of suchagglomerate, we prefer to useother methods. The agglomerate can appearto be a cluster of particles joined together like a rasberry, or it canappear to be in a lump like a coin or an annulus. An example where anagglomerate is preferred over a. smaller composite particle is in theinstance where sensational gross hot spots of flavor concentration aredesired in a baked product such as a biscuit, or where significantsurface of internal color concentrations are desired in the product.Agglomerates containing food colorant are useful when scattered toproduce a gross speckled effect, whereas the smaller discreteparticulate product produces slight color centers of the same orvarigated colors which are less conspicuous, but can be dispersed morewidely. A baked product where conspicuous color spots might be desiredis a pizza surface. By forming the agglomerate into a selected shape,for example a Roman capital letter D, an O-ring, a trademark shape, orthe like, it is easy to customize the agglomerate for selective markets.When these agglomerates are used, for example in producing cooked orbaked goods, special agglomerates desirably shaped can be made to appearas a fossillike imprint in or on the product when the fatty matrixmaterial dissipates.

The agglomerate can be made from the same kind of condiment-containingcomposite particles or a mixture of different sorts of such particles toobtain a combined organo-leptic effect, a foreshortened or a protractedmelting range, a monochromatic or polychromatic coloring effect, or thelike.

Advantageously the agglomerates are produced in a postforming operation(after the contacting operation) by uniting a plurality of the smallerparticulates containing the condiment into an interlocked or sinteredmass" suitable for handling by operations utilizing pressure, heat,and/or an edible or innocuous binding agent. Such binding agent can besubstantially fugitive, residual, adhesive, even a simple fatty bead orpaste which causes a group ofthe discrete composite particles to adhereto one another in a briquetting, pelletizing, tableting or coiningoperation. In such operations, a quantity of the composite particles canbe compressed in a mold, extruded from a die and cut into sections,optionally with additional postforming of the molded or cutoff sectionsto a desired shape.

In one form of pelletizing, the material is pressed through a perforateddie and the resulting extruded material is cut transversely to its flowdirection into a plurality of small pellets as the flow emerges from thedie. Edible binders such as wheat flour paste, plain fatty particles orplastic fats, edible gums, gelling solutions such as aqueous gelatin,etc., and even fugitive normally liquid phase solvents such as lowermolecular weight ketones, esters,-'aldehydes, and alcohols, e.g.,acetone or ethanol, or even water in some cases can be used wherenecessary or desirable in minor and usually very minute effectiveproportions for uniting a plurality of the finer particulates or thesmall particulates can be joined by rolling or tumbling together.

For best control of the agglomerating operation, it is done separatelyfrom the contacting operation. For efficiency and economy, we prefer toagglomerate by the use of a briquetting, tableting, or pelletizingtechnique without any additive, or with such additive in a veryrestricted amount so as to reduce or eliminate an aftertreatingoperation such as drying or substantial chilling.

The temperature of the agglomeration operation is generally restrictedto that well below the temperature at which the fatty matrix particlewill melt and run, e.g., the Wiley Melting Point, although somewhathigher temperatures than the Wiley Melting Point (10 to 15 F.) can beused for short periods of time for achieving a sinteringlike effect.However particularly where the condiment can stand the temperature,complete fusion or melting and subsequent rehardening of the fattymatrix material within a particular agglomerate structure during anagglomeration operation is permissible.

The product produced from the agglomerating action can be of anyconvenient and useful size for handling and/or for the effect desiredwith the end product. Generally such agglomerate is no larger than aboutan inch in its largest dimen- When producing either the smallparticulate form or the agglomerate form, we can and often do dust withor otherwise apply to the surface of the final product a flow-promotingagent such as an efflorescent salt to enhance the free-flowingproperties of the product. Certain products such as those containing ahigh proportion of table salt have improved flow and dispersibility intomost cooking ingredients when so treated. Typical flow-promoting agentsinclude magnesium phosphate, tricalcium phosphate, sodium aluminumsilicate, fine particle silica, and calcium carbonate, all generally inextremely finely divided condition.

The following examples illustrate preferred embodiments of theinvention, but should not be construed as limiting it. In thisapplication all parts are parts by weight, all percentages are weightpercentages, and all temperatures are in degrees Fahrenheit unlessotherwise specified.

example 1 A salt-containing fatty particulate is prepared as follows: 35parts beaded hard butter particles, 64.8 parts salt (NaCl) and 0.2 partof a plasticizing fat-soluble edible oil are blended in a conventionaldouble-motion paddle mixer (bakers type) at room temperature (75 F.) andat atmospheric pressure for about 10 minutes. The beaded hard butterparticles are preformed by spray chilling molten fat to a particle sizeof between about 30 to 60 mesh (U.S. standard sieve). The hard butterhas a Wiley Melting Point of l20-l2l F., a Solid Fat Index of 58-64percent total solids at 100 F., 70-76 percent total solids at 92 F., and75-82 percent total solids at F. The salt is coarse salt having aparticle size of about 16 to 20 mesh (U.S. standard sieve). Theplasticizing oil is made fromrefined and rearranged domestic vegetableoils, namely soybean and cottonseed, has a Wiley Melting Point of 63 F.14 F., an lodine Value between 74 and 81, and a Solid Fat Index of 3percent total solids at 70 F. The plasticizing oil and heat generated inthe sorption zone of the mixer by agitation softens the beaded hardbutter matrix particulates to allow the fat to flow around and enrobethe salt particles. The temperature holding time, speed of mixing, andproportion of plasticizing oil used interact and can be controlled tosuppress the formation of large agglomerates in the sorption zone; untilvirtually nil. Discrete composite particles comprising the salt and hardbutter are produced in about minutes. About 1 percent ultrafine powderedsilicon dioxide then is blended with the discrete product for a fewminutes to render the product substantially free flowing. The resultingdiscrete particles are beads, the vast preponderance of which arebetween about 10-20 mesh (U.S. standard sieve).

EXAMPLE 2 A discrete composite salt-containing fatty particulate isformed wherein salt is sorbed onto and into the beaded hard buttermatrix when finely divided salt (between 150-350 mesh, U.S. standardsieve) is blended with the beaded hard butter of Example 1 and in themanner described in Example 1, except that half the proportion ofplasticizing oil is used.

EXAMPLE 3 A cinnamon-containing fatty particulate is produced byblending in the mixer of Example 1 at 70 F. and at atmospheric pressure74.8 parts of beaded hard butter and 0.1 part of cinnamon oil for oneminute, then adding 25 parts of very finely divided cinnamon powder andcontinuing to blend for 9 minutes. The beaded hard butter is the same asthat described in Example 1.

On blending, the finely divided cinnamon is sorbed into the matrix ofhard butter, forming a discrete composite particle of cinnamon and hardbutter.

These discrete cinnamon-containing fatty particles then are postformedinto an agglomerate. The agglomerate is formed by feeding a plurality ofthe discrete particles into a warm die which is in the form of a Romancapital letter D. The particles are compressed and, on release from thedie, cohere in the shape of the letter.

A dry mix for coffee cake is prepared, basis weight of flour, byblending percent flour. [0 percent sugar, 2 percent salt, and 4 percentnonfat dry milk powder. Wet ingredients blended in subsequently are 4percent yeast, 6 percent whole eggs, 66 percent water and 6 percentplastic shortening. The resulting dough is scaled into one ounce bunsfor baking. Prior to baking about 25-30 of the agglomerates aresprinkled onto the surface of the assembled buns. They then are placedin an oven and baked conventionally. The resulting coffeecake bunscontain dark, fossillike imprints of the letter on the surface.

Having thus described the invention, what is claimed is:

l. in a process for preparing a condiment-containing fatty particulate,the improvement which comprises: contacting condiment in a zone withpreformed fatty matrix particles at a temperature and for a timesufficient for making discrete composite particles of said matrixparticles and said condiment with a substantially continuous fattymatrix phase at the surface of said composite particle and withoutsubstantial uncontrolled agglomeration of either said matrix particlesor the resulting composite particles, the temperature of said matrixparticles and said composite particles in said zone being their bulktemperature and being not substantially above the Wiley Melting Point ofsaid matrix particles, the holding time in said zone being in averageholding time and being at least a second.

2. The process of claim 1 wherein the surface of said matrix particlesis plasticized prior to or during said contacting operatron.

3. The process of claim 1 wherein said condiment is in ostensibly solidphase and said contacting is done by physically blending the condimentwith the matrix particles for at least about a minute.

4. The process of claim 1 wherein the matrix particles comprise anedible fat.

5. The process of claim 1 wherein the matrix particles are preformed byspray chilling, the condiment comprises sodium chloride, and theresulting composite particles are treated with allow-promoting agent.

6. The process of claim 1 wherein a plurality of said resultingcomposite particles are united together as agglomerates of predeterminedsize in said sorbing zone substantially simultaneously with thecontacting operation t 7. The process of claim 1 wherein anagglomeration of the resulting composite particles is performed as astep subsequent to said contacting operation.

2. The process of claim 1 wherein the surface of said matrix particlesis plasticized prior to or during said contacting operation.
 3. Theprocess of claim 1 wherein said condiment is in ostensibly solid phaseand said contacting is done by physically blending the condiment withthe matrix particles for at least about a minute.
 4. The process ofclaim 1 wherein the matrix particles comprise an edible fat.
 5. Theprocess of claim 1 wherein the matrix particles are preformed by spraychilling, the condiment comprises sodium chloride, and the resultingcomposite particles are treated with a flow-promoting agent.
 6. Theprocess of claim 1 wherein a plurality of said resulting compositeparticles are united together as agglomerates of predetermined size insaid sorbing zone substantially simultaneously with the contactingoperation
 7. The process of claim 1 wherein an agglomeration of theresulting composite particles is performed as a step subsequent to saidcontacting operation.